Memphis-Style Coleslaw Recipe

I mentioned in my last post that I experimented with a new recipe and I wanted to share it with you guys! It was so good, both on a hot dog and just by itself! The hubs even said that it wasn't bad and he is NOT a fan of any sort of coleslaw! I will def be making this recipe again real soon at the Thompson house!

1C mayo
2Tbsp Dijon or whole grain mustard
2Tbsp apple cider vinegar
2Tbsp sugar
1/2 heaping tsp Kosher salt
1Tbsp grated onion
2-2 1/2 tsp celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz bag shredded cabbage with carrots (stay away from the very fine shreds b/c they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated (you don't have to add this if you get the cabbage with the carrots in it-that is usually plenty)

Combine mayo, mustard vinegar, salt, onion and celery seed. In a large bowl, combine shredded cabbage, carrots and green bell pepper. Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days. Enjoy!